Time 1h40m Yield 24 Number Of Ingredients 4 Steps:
Line a baking sheet with aluminum foil. Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet. Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour. Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.
Time 45m Yield 20 serving(s) Number Of Ingredients 8 Steps:
Cream butter and sugars. Add egg yolk. Mix baking powder with flour. Add to butter mixture. Spread evenly in 9 x 13-inch pan. Bake 325°F for 25 minutes. Put chocolate on top immediately. Place them back in oven for just a minute or two so the chocolate will melt. Spread the chocolate to cover the top. Sprinkle with chopped almonds.
More about “almond roca bars recipes”
Time 30m Yield 15 serving(s) Number Of Ingredients 8 Steps:
Cream butter and sugars; add egg. Beat well. Stir in vanilla and flour. Press mixture on bottom of ungreased 11x15" jelly roll pan. Bake at 350° for 20 minutes. While hot, sprinkle with chocolate chips. Spread melted chips over cookie base. Sprinkle with almonds, pressing lightly.
